This is the ultimate salad for quick, healthy eating that you can take anywhere in the world. I use this salad as a base, then add variations depending on what's in season and local flavors. In just 10 minutes you have oil-free, gluten-free, Paleo, vegan satisfaction. Make this one of your plant-based essential recipes.

Step-by-Step Photos:

Procedure

To make the salad: Seed and thinly slice the bell peppersPeel, seed, and thinly slice the cucumbersRemove the hull of the tomatoes and cut into thick wedges. Thinly chiffonade the basil. You can use other herbs instead, like fresh parsley, thyme, lavender, or mint. Thinly slice the olives. Olives are optional, especially if you're watching your sodium intake. You can omit completely, or try substituting with artichoke hearts, hearts of palm, or capers. Drain and rinse the beans. Cannellini are my favorite, but you can use whatever you prefer. Chickpeas, red kidney beans, and even lentils would all work great. Add the vinegar. Balsamic adds nice sweetness, but you can also use red wine vinegar, champagne vinegar, or even just the juice of one lemon. Season with salt and pepper. Toss well to combine.

Enjoy!

Chef's tip: This salad gets even better after it sits for a day or two. The juices from the tomatoes come out, the vinegar softens the bell pepper, and the flavors swirl together. This is one of my favorite hiking salads. I make a big batch the night before a long hike. By the time I get to my lunch break at the top of the mountain, the flavors are incredible. Yes, the other hikers are jealous. This is so much prettier than granola ;)

Big 'Ole Italian Salad: Chickpeas, olive, capers, and summer's sweet tomatoes come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day. Even Paleo eaters will enjoy :)

Ever had purple peppers? You can find these antioxidant-rich vegetables at most farmer's markets during the summer season. Plant-based Chef Katie Simmons tells you how you can roast them, stuff them, or use them for an easy, healthy salad.

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.